Buckwheat cappuccino with vegetable roots and Anterivo coffee

50 g onions - finely chopped
50 g garlic - finely chopped
10 g oil
1,5 tbsp buckwheat flour
50 ml white wine
0.6 l meat stock, vegetable stock or water
60 ml cream
20 g butter
salt, pepper from the mill, laurel

For set:
20 g chopped carrots,
green leek and celery
2 g chives
1 Msp Altreier coffee

Brown the onion and garlic with the oil, add the buckwheat flour and sauté until the aroma is clear but intense. Allow to cool. Add the meat stock, season to taste, boil it and add the liquid cream. Let the soup boil for 30 minutes. Season well and refine with white wine (for tasty aroma). Mix with a blender and add cold butter in flakes. Arrange in a cappuccino cup until frothy, garnish with the vegetables, chives and a little coffee and serve.